1. Combine the freekeh with 2½ cups water in a saucepan; bring to a boil and immediately reduce heat to gentle simmer and cover. Cook until the liquid is absorbed and the grain is tender but chewy, 22-25 minutes. Toss with the salt.

Zucchini fries

1. Preheat the oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. Place the egg in a medium bowl and beat with a fork.

3. Combine the panko, Parmesan, oregano and basil in a second, medium-sized bowl.

4. Cut the zucchini into finger-size "fries"; dip first in the egg and then in the panko mixture. Place in a single, uncrowded layer on the baking pan and roast in the oven until golden and tender, about 20 minutes. Makes 4 servings.

1. Cook the pasta in lightly salted boiling water according to package directions.

2. Meanwhile, bring 2 inches of water to boil in a medium saucepan; add shelled favas and cook 3 minutes; drain and rinse under cold water. When cool, pinch off the tip of the casing around each fava and squeeze the bean out. Discard the casings.

1. Preheat gas grill to medium-high. Place pepper, eggplants and zucchini on a rimmed baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt. Grill, covered, turning every 5 minutes or so, until vegetables are lightly charred on the outside and eggplant and zucchini are softened (the pepper will probably take about 10 minutes, the zucchini and eggplant 13 to 18 minutes). Remove from heat, let cool slightly and cut into bite-size pieces.

2. Heat the remaining 1 tablespoon oil in a nonstick saucepan over medium heat. Add onion to the pan and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add quinoa and stir another minute.

3. Add 1 cup plus 2 tablespoons water and ½ teaspoon salt to pan and bring to a boil. Cover, turn heat to low and cook until quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes longer.

4. Place the tahini in a small bowl. Slowly whisk in lemon juice and ¼ cup water until smooth. Add more water, 1 tablespoon at a time, until dressing is thick but pourable. Whisk in lemon zest and salt and pepper to taste.

4. Transfer quinoa to bowl. Stir in vegetables and mint. Season with salt and pepper. Drizzle with dressing. Serve warm or at room temperature or refrigerate for up to 1 day and let come to room temperature before serving.

2. Place the zucchini strips on the baking sheet and brush the tops with 1 teaspoon of the olive oil. Bake 15 minutes, until tender; remove from oven and let cool slightly.

3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large, nonstick skillet over medium high. Add the onions and cook, stirring often, 3 to 4 minutes, or until softened. Add the kale in batches, tossing constantly, until it is wilted and bright green, about 2 minutes. Add the salt and pepper; toss and set aside.

4. Stir the ricotta, feta, sage and nutmeg together. Set aside ¼ cup of the mixture.

5. Spread ¼ cup of the sauce in the bottom of the 8-by-8-inch pan. Top with one layer of noodles; top the noodles with half the cheese mixture remaining in the bowl (about 1 cup). Top with an even layer of kale, followed by ¼ cup of the sauce. Build the next layer, starting with the noodles, followed by the ricotta remaining in the bowl. Lay the zucchini strips over the cheese, top with ¼ cup of the sauce and follow with the final layer of noodles. Spoon the remaining ½ cup sauce over the noodles and top with dollops of reserved ¼ cup of cheese mixture.

6. Bake until the lasagna is fork-tender and bubbly at the sides, about 35 minutes. Makes 6 servings.

1. Combine the lentils, carrots and water in a large pot over high heat. Bring to a boil, then reduce the heat to low; cover and cook until the lentils are tender, 30 to 40 minutes.

2. Meanwhile, pour the oil into a medium saute pan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until translucent, 5 to 8 minutes, stirring occasionally. Add the bell pepper and garlic, stirring to coat; cook until tender, 4 minutes. Transfer the mixture to a food processor.

3. Once the carrots and lentils are cooked, transfer the carrots from the pot to the food processor, along with the tomatoes or tomato puree, oregano, basil, crushed red pepper flakes and kale. Pulse until mostly smooth.

4. Add the quinoa and red wine to the pot of lentils, stirring to incorporate; cover and cook until the quinoa grains start to show their white tails, 6 or 7 minutes.

5. Stir the carrot-kale puree into the lentil-quinoa mixture; cook, covered, over low heat until the sauce melds and heats thoroughly, about 20 minutes. Season with salt and pepper. Makes 8 servings (about 7 cups).

1. Place porcini in a small, heatproof bowl and cover with boiling water. Let stand until softened, about 20 minutes. Lift mushrooms from bowl, transfer to a cutting board and coarsely chop. Pour soaking liquid through a fine strainer and into another bowl.

2. Heat olive oil in a large skillet over medium heat. Add garlic and rosemary and cook until fragrant, about 1 minute. Add button mushrooms, salt and pepper, and cook until mushrooms release their liquid, 5 to 7 minutes. Add porcini and cook, stirring, 1 to 2 minutes. Add soaking liquid and tomatoes, bring to a boil, lower heat and simmer until sauce is thickened, 10 to 15 minutes.

3. Bring a large pot of salted water to boil. Cook rigatoni until al dente. Drain, toss with sauce and serve immediately with grated Parmesan on the side.

1. Cook the pasta in plenty of lightly salted boiling water until al dente. When the pasta is cooked, scoop out ¼ cup of the cooking water and set aside. Drain the pasta.

2. Meanwhile, make the pesto: squeeze the spinach dry and place in a food processor along with the pepitas, lime juice, basil, cilantro and salt; process until smooth. With the machine running, add the olive oil; process until it is fully incorporated. Stir in the reserved pasta cooking water.

3. Scoop out ½ cup of the pesto; transfer to freezer-proof container and freeze for up to 2 months.

1. Preheat the oven to 450 degrees. Line a baking sheet with heavy-duty aluminum foil. Toss cauliflower, garlic cloves and chickpeas with olive oil and salt to taste. Roast for 15 minutes. Add cherry tomatoes and roast until cauliflower and tomatoes are soft and cauliflower is browned and tender, 5 to 10 minutes longer.

2. Transfer cauliflower mixture to a large bowl and stir in olives, parsley and lemon juice. Season with salt and serve warm or at room temperature. Makes 4 servings.

1. Thoroughly rinse the quinoa in a fine- mesh strainer under cold water. Combine in a saucepan with 2 cups water, bring to a boil and immediately reduce heat to low and cover. Simmer until liquid is absorbed and quinoa is tender with a slight crunch, about 23 minutes.

2. Meanwhile, heat 1 tablespoon of the oil in a medium skillet over medium high. Add the onion and cook, stirring occasionally, until soft and slightly golden, about 6 minutes. Stir in the peas and cook 1 to 2 minutes, until heated through and bright green. Toss with the quinoa.

4. Add the olives, chickpeas, apricots, vinegar and salt and cook 5 minutes longer, until most of the liquid has evaporated. Use a fork to fluff the couscous and combine with the vegetable mixture. Makes 4 servings.

1. Heat oil in a Dutch oven over medium high; add the ginger, onion and red pepper and cook until softened, 3 to 4 minutes. Add the squash, coconut water, lime juice, soy sauce, curry paste, sugar and salt; bring to a boil and immediately reduce heat to simmer. Cover and simmer until squash is just fork tender, 18 to 20 minutes.

2. Uncover and add the cauliflower and chickpeas; cook until cauliflower is fork tender, about 12 minutes. Combine the cornstarch with 1 tablespoon of the coconut milk; add the remaining coconut milk to the pan and cook 3 minutes; stir in cornstarch, bring to a boil and cook 1 minute. Makes 4 servings.

1. Cook linguine in plenty of lightly salted boiling water according to package directions. In the last 2 minutes of cooking, add sugar snaps. One minute later, add red peppers. Drain; toss with shredded carrots.

2. While the linguine cooks, make the sauce: Combine the ginger, garlic, peanut butter, hoisin, rice vinegar and chicken broth in a small saucepan set over high heat. Stir and bring to a boil; immediately reduce heat to medium and cook, stirring, until the color deepens and the sauce is thick, 2 to 3 minutes. Remove from heat and toss with noodles. Makes 4 servings.

2. Toss squash with 2 teaspoons of oil, ¼ teaspoon salt, cumin, nutmeg and cinnamon. Spread cubes out on half of the baking sheet pan. Toss sliced onion with 1 teaspoon of oil and spread it out on other end of sheet pan. Place in oven for 10 minutes, toss and roast another 5 minutes, or until squash is fork-tender and onions cooked through. Push onions over the clear space in center of pan; place walnuts there in a single layer and return to oven for 1 to 2 minutes, until walnuts are very lightly browned and aromatic.

1. Rinse quinoa in a fine mesh strainer under cold running water; drain. Combine in a pot with 2 cups water; bring to boil and immediately reduce and simmer, covered, until all water is absorbed, about 15 minutes. Let stand, covered 5 minutes.

2. Meanwhile, heat 1 tablespoon of the oil in a nonstick skillet over medium heat. Add the curry, black pepper and onion and cook, stirring occasionally, until onions are very soft, about 10 minutes.

3. Bring a small pot of water to a boil; add the edamame and cook 3 minutes. Add the fruit and cook 2 minutes. Drain.

4. Combine vinegar, remaining 1 tablespoon of olive oil and salt in a large bowl. Add the onion, edamame and fruit and quinoa, and toss to thoroughly combine. Serve at room temperature. Makes 6 servings.

2. Heat the oil in a large saucepan over medium-high heat. Add the garlic, celery, onion, bell pepper, chili powder, cumin and oregano and cook, stirring occasionally, until the vegetables soften, about 6 minutes. Add the tomatoes and beans and cook until the mixture thickens, about 5 minutes.

3. Serve the beans over the rice and pass hot sauce as an accompaniment. Makes 4 servings.

2. Combine olives, tomatoes, blue cheese, lemon zest and olive oil in bowl. Use tines of a fork to scrape in the couscous. (This prevents it from clumping.) Use fork to stir in basil; season to taste with salt and pepper. Makes 6 servings.